Primavera Cake
Ingredients
- 2.7 pcEgg (at room temperature)
- 100 gWhite sugar (fine)
- 100 gWheat flour (sifted)
- 6.7 gBaking powder
- 13.3 gUnsalted butter (melted for the tin)
- 166.7 gMascarpone cheese (well chilled)
- 200 gStrawberry (hulled and sliced)
- 0.7 pcCitrus limon (L.) Burm. f. (juiced)
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
- 40 gIcing sugar
Method
A light and airy golden sponge cake filled with a thick mascarpone cream. Fresh strawberries provide a sharp acidity that cuts through the sweetness of the biscuit.
- 1
Whisk the whole eggs vigorously with the white sugar and a pinch of salt. The mixture should triple in volume, whiten, and form a thick ribbon when the whisk is lifted.
- 2
Sift the wheat flour with the baking powder. Gently fold this mixture into the batter using a spatula, using an up-and-down motion to avoid deflating the air.
- 3
Pour into a buttered mold. Bake at 180°C. A knife blade should come out dry and the surface should be elastic under finger pressure.
- 4
Loosen the mascarpone with the vanilla extract, lemon juice, and most of the icing sugar. Whisk until a very firm whipped cream texture is obtained that holds between the whisk wires.
- 5
Cut the cooled sponge cake in half thickness-wise. Spread a generous layer of cream, arrange the sliced strawberries, then cover with the second cake disk. Sprinkle the remaining icing sugar on top for the finish.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter once the flour is added to keep as much air as possible.
- Wait for the sponge to cool completely before slicing, otherwise it will crumble.
How long does this dish keep?
Store in the refrigerator and consume within 24 hours. The sponge tends to soak up the fruit juices over time.
